(photo via Rogers Food)

Congratulations to Nicole Shelley for winning the Latin American Diet Recipe Contest with her amazing recipe for Enchilada Soup! It was tasty, nutritious and a real treat for the judges to sample. To see a list of the Top Ten Favorites, visit the Latino Nutrition Coalition website. Thanks to everyone who entered, and enjoy this award-winning recipe below!

Enchilada Soup by Nicole Shelley

*serves 8*


  • 1 tablespoon olive oil
  • 4 carrots
  • 4 ribs celery
  • 1 large yellow onion
  • 8 cups reduced sodium chicken broth
  • 12 ounce can diced tomatoes
  • 16 ounce can green enchilada sauce
  • 3-4 boneless, skinless chicken breasts, diced
  • 12 count package low fat corn tortillas ( cut into strips)
  • 1 cup grated reduced fat sharp cheddar cheese (optional)
  • diced avocado (optional)
  • low fat sour cream (optional)
  • chopped fresh cilantro (optional)


  1. In a large pot saute carrots, celery, and yellow onion in olive oil until tender. Add diced tomatoes and broth, bring to a low boil. Add enchilada sauce and chicken. Reduce heat and simmer until vegetables are soft and the chicken is cooked, about 20 minutes.
  2. Place 2 tortillas cut into strips and a sprinkle of cheese into the bottom of 6 bowls. Ladle soup over tortillas and cheese. If desired, serve topped with diced avocado, low fat sour cream and fresh cilantro.

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